"Don't trim the fat from the cutlets - this keeps them moist and full of flavour while cooking," says Abboud. "Toum is essential for a Lebanese barbecue. Leave a bowl in the middle of the table - it really goes well with everything. Yes, everything. At Rumi, we use it for brushing on meats after they're grilled." Begin this recipe a day ahead to marinate the cutlets.
Note Abboud prefers to use Sami's Kitchen za'atar.
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